Cuisine Innovation in Action: Indian Grill and Barbecue Practicals at PES University

Practical exposure is at the heart of culinary education, where hands-on learning transforms theoretical understanding into professional expertise. Reinforcing this philosophy, the Department of BBA – Hospitality and Event Management (BBA‑HEM), PES University, conducted a Cuisine Innovation practical session on Indian Grill and Barbecue on March 25, 2026.

The session took place at the BBA‑HEM Department kitchens, from 8:00 a.m. to 12:30 p.m., and was exclusively designed for Fourth Semester BBA‑HEM students, offering them an immersive experience in traditional Indian grilling techniques.

Exploring Traditional Techniques in a Modern Culinary Context
The practical session was coordinated by Prof. Nagarjun Nayani, who guided students through the fundamentals of Indian barbecue and grill cooking methods. Unlike conventional kitchen practices that rely on LPG, students were introduced to charcoal-based grilling, emphasizing authenticity, flavour depth, and heat management.

This approach enabled students to understand the nuances of traditional Indian barbecue—an essential skill set for chefs working in specialty restaurants, resorts, and outdoor catering environments.

Structure of the Practical Session
The session was carefully structured to ensure a seamless learning flow

• Initial Briefing
  Students were introduced to the concept of Indian barbecue, its regional variations, and safety considerations while working with live charcoal.
   
• Marination Techniques
  Participants learned to prepare and apply a variety of marinades, understanding how spices, acids, fats, and herbs influence flavour and texture.
• Grilling and Barbecue Execution
  Students grilled the marinated ingredients using charcoal, focusing on heat control, even cooking, and timing to achieve balanced flavours and optimal doneness.

Key Highlights of the Session
The practical emphasized real-world culinary skills, including

• Techniques for marinating diverse ingredients
• Managing charcoal heat for uniform grilling
• Understanding flavour development through controlled marination time
• Cooking without LPG, reinforcing sustainability and traditional methods

Students were also actively involved in ingredient indenting and procurement, giving them valuable insights into kitchen planning, inventory management, and operational responsibility.

Learning Outcomes for Students
By the end of the session, students gained

• In-depth knowledge of Indian grill and barbecue dishes and their variations
• Practical understanding of ingredient planning and kitchen workflow
• Hands-on experience in charcoal heat control and balanced cooking
• An appreciation for how marinades enhance flavour absorption and texture
• Exposure to professional practices used in live counters and outdoor catering

A total of 11 fourth-semester BBA‑HEM students participated in the hands-on practical, ensuring focused attention and personalized guidance.

Building Industry‑Ready Culinary Professionals
The Indian Grill and Barbecue practical successfully bridged the gap between traditional culinary knowledge and modern hospitality operations. By emphasizing practical execution, planning, and innovation, the session strengthened students’ readiness for careers in professional kitchens and food production environments.

Such experiential learning initiatives reflect PES University’s commitment to skill-based education, preparing students to excel in the dynamic and evolving hospitality industry.